Hungarian Apple Strudel
Traditional Apple Strudel Recipe is made with phyllo dough. Crisp, golden crust with delicious apple filling, easy to make, done in 1 hour. Strudel is a type of thin, flaky layered pastry with a filling that is usually sweet, but savory fillings are also very popular in Hungary, my favorite is the cabbage strudel.
Equipment
- Pastry brush
- Grater
- 2 Medium bowls
- Paring knife
- Clean kitchen towel
- Measuring spoons
- Parchment paper
- Baking tin
- 1 Saucepan
Ingredients
- 4 sheets phyllo dough-defrosted
- 4 tbsp butter
- 5 medium tart apples
- 1/2 lemon juice of 1/2 lemon
- 2 tbsp powdered sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C).
- In a saucepan brown 4 tablespoons butter. Take pan of the heat and set aside
- Apple Filling: Peel the apples and shred them. Add sugar, cinnamon, lemon juice. Mix well, let sit for 10-15minutes.
- Then, take large handfuls of apples and, with your hands clenched, squeeze out as much liquid as you can and place the balls of squeezed apples in a bowl.
- Open the box of phyllo dough and slowly and carefully unroll the package.
- Take one sheet and carefully lay it down on the wet kitchen towel. Carefully and GENTLY brush the sheet with browned butter. Place a second, third and layer, brushing each one as first.
- Place the apple filling evenly on the side of the dough in a row. Roll it tightly and carefully transfer the roll to the baking tin. Brush the strudel with the browned butter.
- Place it into the pre-heated oven and bake for about 15-20 minutes or until light brown.
- Remove from the oven and let it cool. Sprinkle with powdered sugar and serve.